Red, White and Blue Bruschetta

Ingredients

• 15 ounces .5 can cannellini beans white ( kidney)
• 4 ounces pimientos 
• 0.3 cup blueberries dried
• 2  garlic clove minced
• 2 tablespoons olive oil 
• 1 dash salt 
• 1 dash pepper red crushed
• 1 loaf bread french sliced into 1/2-inch pieces

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 375°F.
2. Drain and rinse beans.
3. Chop pimiento, save liquid.
4. Mince garlic.
5. Mix beans, pimientos, oil from pimiento jar, 1 tbsp olive oil and garlic in sauce pan.
6. Heat bean mixture on low.
7. Add dash of salt.
8. Place bread slices onto cookie sheet and toast in oven at 375°F for 3-5 minutes.
9. Add dried blueberries to bean mixture and stir.
10. Arrange toast on a platter and spoon bean mixture onto each slice.
11. Drizzle remaining olive oil over toast and beans while on platter.
12. Sprinkle crushed red pepper flakes on top.